Chinese Takeaway Beef Curry - How to make Takeaway Chinese Beef Curry at home

[@stevebehan4003]

Beef and crunchy onions perfect 👌

[@EBDavis111]

Hi, chemist here. So the reason baking soda is good for velveting beef is because you're making a very basic solution. Both soy sauce and shaoxing wine are acidic, and you're only neutralizing the baking soda. I'd suggest just doing the baking soda solution for ten, twenty minutes, which should be enough for velveting the beef. Then decanting and adding the soy sauce and wine to marinade for another twenty minutes or so.

[@BackyardChef]

Great tips Michael thanks - Best, Rik

[@barrylarryharry7183]

Who's michael?

[@richardintoronto5028]

Looks delicious....from a chinese canadian whose family owned a chinese restaurant long ago. All this done so easily at a fraction of the cost

[@BackyardChef]

I worked Chinese takeaway and restaurant many years ago and the owner back then Sang taught me many things - good times! Thanks Richard for stopping by and commenting - appreciate that!

[@replicas11]

I’m at home watching this and my mouth is watering, it really does look delicious.

[@richardsteel5794]

¹😅

[@allenbrown8158]

That is a really good tip on the beef Rik

[@waynekinney3358]

Looks great, man!

[@MA-qu3hi]

This was exactly what I was looking for. Very entertaining as well

[@BackyardChef]

Thank you. Best, Rik

[@suerowan3594]

I am going to try this method Beef Curry looks delicious. Now to watch all your cooking videos. Nothing like watching your videos they are so enjoyable. Thank you so much. Take Care

[@BackyardChef]

Cheers Sue - appreciated

[@Spoonbill_88]

Game changer mate. Thank you. All the best!

[@BackyardChef]

No worries mate - enjoy. Best, Rik

[@skygypsy2718]

Thanks Rik! Yum Some Now!

[@Mr.56Goldtop]

I love baked Chinese beef curry buns! 😋

[@BackyardChef]

Thank you. Best, Rik

[@rogerparkin843]

That is a great Idea.

[@GillNolan]

What a great well seasoned wok, my 30 yr old roasting tin looks just like it. Fabulous recipe, thaks for all your dishes 😊x

[@BackyardChef]

Thank you. Best, Rik

[@missmaryhdream6560]

We use cornflower to velvetize, the meat x

[@BackyardChef]

Yes! Thank you. Best, Rik

[@StevieMcQueen52]

looks delicious need to try it! :)

[@BackyardChef]

Thank you. Best, Rik

[@Mat-uf9dr]

Delicious guys

[@SpaceMonkey23101]

I just really like the way that you're brave enough to unashamedly use MSG in your recipe. It's good stuff. Nothing wrong with it! Nice recipe, thanks for sharing. 👍

[@BackyardChef]

Hi Eric I don't have any hang ups with msg having lived and worked in Asia for 20 years you will find it in most foods. STANDARD way of cooking. I will leave all the opinionated stuff to others. Best, Rik

[@christschinwon]

​@@BackyardChefHi. I've never knowing bought MSG but always presumed it to already be in certain foods, I could be wrong. What happens if you just make this dish without MSG? I can't imagine with seasoning, paste and soy it wouldn't still be great

[@rogermoseley478]

Tried it worked out gret

[@BackyardChef]

Thank you. Best, Rik

[@marklewis.wales844]

Wow, it looks so lovely. I'll be doing the same, but with chicken

[@BackyardChef]

Thank you. Best, Rik

[@adamastorBassBar]

You're a bad influence Rik - watching this at half past midnight and my taste buds are straining at the leash!

[@BackyardChef]

Thank you. Best, Rik

[@richh9241]

Have to say, that looks amazing. I watched your paste video before this one, I'm definitely going to make up a batch, I've tried every commercial paste you can get in the UK I think, none of them are quite right. Goldfish, Maysan and Lee Kum are pretty passable, but I think the only way to get authentic is to make the paste yourself. I'll let you know how I get on. Thanks so much for your videos. Much appreciated.

[@BackyardChef]

Great comment - let me know. Best, Rik

[@hairypoppins5043]

Definitely be giving this ago.. looks fantastic butty! Keep up the good work . Love your videos 👍👍💪

[@BackyardChef]

Cheers

[@suzannebrown945]

Thank you…💕

[@rectify2003]

Thanks Rik

[@BackyardChef]

Great, name! Your are welcome, Ritchie. Best, Rik

[@rectify2003]

@@BackyardChef Yep, Thanks 😀

[@eddie1330]

Hi Rik looks great I love Chinese beef curry when you say curry paste, what type?

[@BackyardChef]

Home made there is a video on the channel. Thank you. Best, Rik

[@dmp2000uk]

Definitely giving this a go. When did you put the curry paste in ? I didn’t see you use the curry paste.

[@BackyardChef]

At about 08:20 best,Rik

[@Geordie7878]

Only been following your chancel since yesterday made your Chinese chicken curry yesterday and it was unbelievable!! Now I’ll be trying the beef version! Excellent work mate! Just curious do you make any sweet and sour dishes?

[@BackyardChef]

Cheers Jordan - yes mate just type in the channel search for sweet and sour - there are couple of sauce recipes which are great one with 33k and one with 15k views and they work really well. Thanks for your support appreciated. Best, Rik

[@Geordie7878]

@@BackyardChef magic mate! Thank you very much I’ll have a gander.

[@albertrussell4224]

what type of oil do you use for your cooking please?

[@BackyardChef]

The oil used in the wok here is canola oil - use veg oil - palm oil - yes I know palm oil but it is used in Asia everywhere. Best, Rik

[@BarbaraAgg-hg3pj]

Hi. Looks lovely. What is the wine please?

[@BackyardChef]

Shaoxing wine. Best, Rik

[@BarbaraAgg-hg3pj]

Thanks Rik. Looks lovely. Can't wait to try.

[@markbryant4641]

Chicken stock. I've had two jobs over five years that coincidentally had me in up to 25 commercial kitchens a day. The ubiquitous chicken stock in Chinese restaurants is Knor. Western stock powders have western flavour. Parsley, thyme, basil... They don't work in Chinese restaurant style recipes. The best western style stock for hime cooking isn't a stock cube, or liquid. Its a jelly consistency blob. Its available in Europe, and Australia so i presume all western countries. From supermarkets. Its an absolute flavour bomb. Im sure there will be a Chinese version one day, if not already.

[@BackyardChef]

Thank you. Best, Rik

[@paulkeogh3518]

I use the Goldfish curry paste and add gravy granules to achieve the desired thickness.

[@carldyke76]

I use it too simple and tastes perfect

[@vinayruparelia7339]

Can you use the same velvetting method for pork? Really nice recipe!

[@BackyardChef]

You can velvet pork with just baking soda and water. Don't leave too long. Best, Rik

[@vinayruparelia7339]

@@BackyardChef Thank you will try it this weekend. Have a good one!

[@timdaly8057]

Hi , how do I make the paste? Would appreciate a reply, thanks, enjoyed the video.

[@BackyardChef]

Tim there is a video on my channel kzbin.info/www/bejne/o2OofH2plLyApdU Best, Rik

[@rectify2003]

Does MSG make a difference?

[@BackyardChef]

Ritchie down to preference it's the debate of who wants to eat it. In Asia it's in nearly everything especially street food. Best, Rik

[@rectify2003]

@@BackyardChef Can you taste the difference?

[@BackyardChef]

@@rectify2003 not really. Again everyone's taste is different. Best, Rik

[@rectify2003]

@@BackyardChef Thanks 👍

[@124Outdoor]

I’m in Thailand and struggling to find Chinese curry paste, even in China Town, Chiang Mai. What paste do you use? I’m desperate to get this dish on my restaurant menu. 🙏🏼

[@BackyardChef]

kzbin.info/www/bejne/o2OofH2plLyApdU

[@124Outdoor]

@@BackyardChef thank you, sir. Have a good day 🙏🏼

[@geraldinemaher8637]

Ken Hom curry paste can be found in any supermarket. Or, a tin of curry powder will do🛒🍛🥢👍

[@geraldinemaher8637]

Instead of using msg you can use a tin of ready made gravy such as Erin gravy rich or something similar. To soften your beef use the white of an egg tastes much nicer than bicarbonate of soda. Not as bitter on the tongue. For your marinade use a pinch of mixed herbs. A t. Spoon of sugar. An egg cup of dark soya sauce and your egg white. Cover and leave for half an hour @ room temperature. This way is quicker easier no fuss cooking 👍👩‍🍳Enjoy!!!

[@BackyardChef]

Great advice but NOT Chinese Takeaway cooking. Best, Rik

[@larsbusk8996]

Thank you chef. I did this together with your paste and the paste is soo good! Im not too fond of the chicken cubes so for me works better with chicken powder. Instead of blanching the meat I go for restaurant style where I deepfry the meat (and also onion). I know, it's not healthy but you gotta die from something I guess. I also put fresh chilli in the dish. Had it 3 days in a row now 😂

[@wwsuwannee7993]

I have a venison in my freezer annually. This would be deluxe with it I'm thinking.

[@BackyardChef]

Yes. sounds amazing. Best, Rik

[@rickzor2700]

needed to brown the beef a bit more but nice job!

[@BackyardChef]

That's choice. Thank you. Best, Rik

[@cathystewart8599]

What is MSG?

[@BackyardChef]

Google that one. Thank you. Best, Rik

[@DavidWilliams-zn2nc]

Bicarb, or baking soda? With respect, you’ve said both, and they’re very different.👍

[@BackyardChef]

slip of the tongue - read the packet its quite clear 01:22 and you have already seen that and your saw me take it out of the packet.

[@DavidWilliams-zn2nc]

@@BackyardChef ok buddy, it was a genuine question, why the shitty reply?

[@geraldinemaher8637]

Why is he using a metal spoon on a zinc lined pot? It would make more sense to use a wooden spoon!!

[@BackyardChef]

wow zinc lined - amazing! I thought it was just cheap thin steel wok - and if it is left to dry it rusts! must have a look into that wok further - hey on a steel wok a metal spoon! If you would like to use a wooden spoon please feel free to make it your way - no probs with that! I hope you actually took time to make the Chinese Curry Beef! Please let me know how it turned out for you! best, Rik

[@geraldinemaher8637]

@@BackyardChef making it 2nite!! Will let you know how it works out 👍👨‍🍳🍛Geraldine

[@BackyardChef]

@@geraldinemaher8637 excellent. best, Rik

[@RyanPatrickOwens]

BOSH

[@BackyardChef]

Thank you. Best, Rik

[@chrislee1099]

Stupid question what is msg ????😮

[@BackyardChef]

The thing everyone has a debate about - Mono sodium glutamate. Best, Rik

[@chrislee1099]

@@BackyardChef thank you, didn't know

[@geraldinemaher8637]

If it's a beef curry, why is using chicken stock?

[@BackyardChef]

Great Point Geraldine - you can use beef stock if you wish - however most takeaways use chicken

[@altafhossain8013]

No good recipe

[@BackyardChef]

Its the best real recipe you will ever see on the internet - not a copied recipe like all the others a recipe we made in the takeaway - unlike your pathetic comment which explains nothing to anyone! Best, Rik